Shrimp Fried Rice with Corn and Chorizo

Ingredients

• 42 g (3 tablespoons)butter
• 1 linkchorizo sausage, diced
• 190 g (1 cup)arborio rice
• 15 ml (1 tablespoon)tomato paste
• 340 g (1 container, 12 oz)Sam’s Fresh Cantina-style salsa
• 360 ml (1 1/2 cups)water
• 454 g (1 pound)cleaned medium shrimp, fresh or frozen and thawed
• 1 ear, about 80 g kernels (about 1/2 cup)fresh summer corn, kernels removed from the cob
• 8 g (2 tablespoons), plus extra for garnishfreshly chopped coriander
• to tastefresh lime wedges, for garnish

Instructions

1. 1

   Melt the butter

   Melt the butter in a Dutch oven over a medium heat.

2. 2

   Cook the chorizo

   Add the diced chorizo and cook, stirring, for 1 minute or until fragrant.

3. 3

   Toast the rice

   Stir in the rice and tomato paste. Cook for 1 minute, or until the tomato paste darkens slightly.

4. 4

   Simmer the rice

   Add the salsa and water, then bring to the boil. Cover with a tight-fitting lid, reduce the heat to maintain a low simmer and cook for 20 minutes.

5. 5

   Add shrimp and corn

   Stir in the shrimp, corn and coriander. Cook for a further 3 to 5 minutes, until the shrimp are cooked through and the rice is tender.

6. 6

   Garnish and serve

   Serve with extra coriander and lime wedges.

What is shrimp fried rice with corn and chorizo?

Despite its name, this recipe is not fried rice: it cooks arborio rice with salsa and water in a covered pot, more like a simple risotto. The combination of shrimp, corn and chorizo gives it a Mexican-inspired flavour and a mix of sweet, savoury and spicy notes.

The method keeps things straightforward by adding the seafood and corn near the end. That gives the rice time to become tender before the shrimp cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 392 calories, 28g protein, 40g carbs, 12g fat.

The rice and corn provide most of the carbohydrates, while the butter and chorizo contribute much of the fat. Shrimp is the main source of protein, with some also coming from the chorizo. Pair a serving with salad or extra vegetables for a fresh contrast.

The key ingredient choices

Arborio rice: its starchy grains suit the moist, covered-pot method and help create a cohesive dish. The salsa supplies tomato and seasoning in one addition.

Chorizo: dicing it helps distribute its savoury flavour throughout the rice. Use a link that can be cooked in the pot rather than a cured sausage intended to be eaten without cooking.

Building flavour in the pot

Chorizo: give it the full minute of cooking, stirring so it releases flavour into the melted butter without catching.

Tomato paste: cooking it briefly with the rice helps deepen its flavour before the salsa and water go in. Once those liquids are added, bring the pot to the boil before covering it.

Getting the rice tender

Keep the simmer low: once covered, the rice cooks for 20 minutes without being stirred. A tight-fitting lid helps retain the liquid needed for the grains to soften.

Check the finish: after adding the shrimp and corn, cook for 3 to 5 minutes, until the shrimp are cooked through and the rice is tender. If either needs more time, continue briefly and check again.

Cooking the shrimp and corn

Shrimp: thaw frozen shrimp before adding them so they cook evenly in the short finishing stage. Stir them through the rice rather than leaving them piled together.

Corn: fresh kernels add sweetness and texture. They go in at the same time as the shrimp, so they warm through without a separate cooking step.

Serving suggestions

Finish each serving with extra coriander and a squeeze of lime to brighten the rich chorizo and buttery rice. Add the lime at the table so everyone can adjust it to taste.

For a more balanced plate, serve with a crisp green salad or another simple vegetable side. The rice dish is substantial enough to stand on its own, too.

Recipe notes & tips

• Thaw frozen shrimp fully and drain them before adding them to the pot.
• Dice the chorizo small so its flavour is spread through the rice.
• Keep the lid on during the 20-minute simmer to limit moisture loss.
• Stir the rice, shrimp and corn together well so the seafood cooks evenly.
• Have the coriander and lime ready before the shrimp finish cooking.

Variations

• Add chilli: stir in a little chopped fresh chilli with the chorizo for more heat.
• Use frozen corn: measure out about 80 g and add it with the shrimp.
• Try a different herb: use chopped parsley instead of coriander for a milder finish.
• Add extra lime: serve with more wedges for a sharper, brighter flavour.
• Make it milder: choose a mild chorizo and a gentle salsa.

Common mistakes to avoid

• Lifting the lid repeatedly: heat and steam escape, so keep it covered for the 20-minute simmer.
• Using frozen shrimp straight from the freezer: thaw them first so they cook evenly in the short finishing time.
• Overcooking the shrimp: check after 3 minutes and stop once they are cooked through.
• Rushing the chorizo: cook it for the full minute so it becomes fragrant before adding the rice.
• Expecting separate, dry grains: this covered-pot method is intended to make moist, cohesive rice.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot, adding a splash of water if the rice has thickened; avoid reheating more than once.

Frequently asked questions